#whitechocolatelovers

These Cranberry White Chocolate Blondies are a delightful twist on traditional brownies, featuring the tartness of cranberries and the sweetness of white chocolate. They're perfect for holiday gatherings or anytime you crave a festive treat!

Ingredients: 1/2 cup unsalted butter, melted. 1 cup light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup dried cranberries. 1/2 cup white chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 8x8-inch baking pan should be greased. Melt the butter and add the brown sugar. Mix the ingredients together well in a bowl. It will be smooth after you add the egg and vanilla extract. Just until they are mixed in, add the flour, baking powder, and salt. The white chocolate chips and dried cranberries should be carefully mixed in. Pour the batter into the pan that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let cool all the way down before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the creamy richness of Mango Passion White Chocolate, where smooth white chocolate meets the vibrant sweetness of mango and passion fruit. A refreshing tropical twist that turns every bite into a luxurious treat.

Perfect for dessert lovers, gifting, or simply enjoying something different and delicious.

This is a tasty keto-friendly take on the classic Iced Vovo biscuits. It has almond flour, raspberry jam, and sugar-free white chocolate.

Ingredients: 2 cups almond flour. 1/3 cup powdered erythritol sweetener. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup raspberry jam sugar-free. 1/4 cup unsweetened shredded coconut. 1/4 cup sugar-free white chocolate chips. 1 tablespoon heavy cream. 1/4 teaspoon vanilla extract. Pink food coloring.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put almond flour, erythritol sweetener, baking powder, and salt in a bowl and mix them together. Pour in the egg, vanilla extract, and melted butter. Mix well until a dough forms. Between two pieces of parchment paper, roll out the dough until it is about 1/4 inch thick. Cut rounds of dough with a cookie cutter and place them on the baking sheet that has been prepared. Make a hole in the middle of each cookie with your thumb. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool all the way down on the baking sheet. Once the cookies are cool, put raspberry jam in the middle of each one. Shred some coconut and add a drop of pink food coloring to a small bowl. Mix the ingredients together until the coconut is pink. On top of the raspberry jam on each cookie, sprinkle colored coconut. Melt the white chocolate chips, heavy cream, and vanilla extract in a bowl that can go in the microwave. Stir the mixture until it is smooth. Put some melted white chocolate on top of each cookie. Wait until the chocolate is set to serve it.

Prep Time: 20 minutes

Cook Time: 10 minutes

Strawberry Swiss Roll Cake 🎂

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